Make this, and you'll never want to eat the stuff out of a can ever again. Maybe. Maybe you like canned soup. Whatever. Make this stuff anyhow. It's good. It puts hair on your chest.
This recipe is modified from it's as-published state. All measurements given in Imperial. Unit conversion is up to you.
8oz package of fresh mushrooms (white button or crimini), chopped
4 TBSP finely chopped onion
2 cloves garlic, finely chopped
4 TBSP butter
4 TBSP flour, separated into 2 TBSP and 2 TBSP
3 cups chicken stock
1 cup heavy cream or evaporated milk
salt and pepper
Melt butter in medium saucepan over medium-low heat. Add chopped mushrooms, onions, and garlic and sautee until onions are tender. Add in 2 TBSP flour and stir until flour is completely incorporated. Add 3 cups of chicken stock and stir, gently yet continuously until the soup begins to thicken.
Add the other 2 TBSP flour to the cream/milk as well as about 1/4 tsp pepper. Add that to the soup and once again stir gently yet continuously until it thickens. Taste and adjust seasoning to your liking. Serve promptly.